Kebab is the common name for fried meat and fish dishes of Oriental cuisine. Kebab on a skewer is cooked mainly on the grill over red-hot lights.
The best known, without a doubt, kebab - sausages from minced meat. The first part of the compound name may vary depending on the product and method of preparation. So, lamb shish kebab marinated in vegetables is called titrama-kebab, quail on a skewer is called vedana-kebab, and liver shish kebab with fat tail fat is called kebab ginger. Minced meat sausages, as in the recipes of this collection, but enclosed in a shell, are called hasip-kebab, and tender fish skewers are called balik-kebab.
Kebab on a skew - general principles of preparation
• The best brazier for making kebab, of course, is the barbecue. Its height should be such that between the coals and the products located on the skewers, was no more than 15 and at least 7 centimeters. At home, the grill can partially be replaced by the oven, only it will be necessary to choose the correct length of skewers. The oven door must close tightly. Skewers are placed on a wire rack and placed in a carefully warmed oven. The optimum cooking temperature is 180-200 degrees.
• General rule: all products must be of the best quality and always fresh. The meat and fish fillet are certainly juicy. The liver should not be frozen if you take a product that is stored at low temperatures. Fulfillment of simple conditions and prescription recommendations can provide an excellent result.
• It is undesirable to use meat and liver immediately after slaughter. Allow the food to mature in the refrigerator for 24 hours or soak in cold water to let all the blood come off.
• Defrost freshly frozen foods until completely thawed. To do this, place them overnight in a common refrigerator chamber or leave until completely thawed at room temperature. Do not immerse in water or use a microwave for these purposes, this adversely affects the taste of the dish.
• If food needs to be pickled, do not use aluminum or copper utensils. On enameled containers, check the integrity of the enamel.
• It is recommended to cook kebab over hot coals, there should be no flame in the roasting pan under the skewers. To kebab fried evenly, systematically rotate the skewers.
• Use firewood or coals from deciduous trees, the resin released during the burning of conifers is so corrosive that it is quickly absorbed into any product and makes the dish unsuitable for consumption. The most suitable would be oak, beech, turn, etc.
• The readiness of the kebab can be checked by puncturing the largest piece on the skewer. If the product is sufficiently fried, clear juice will stand out from it.
Lamb kebab on lamb skew - minced meat sausages
Ingredients:
• lamb flesh - one kilogram;
• four large onions;
• black, ground by hand, pepper and basil - 1 tsp each;
• garlic;
• seasonings "For meat dishes";
• fresh dill;
• 300 gr. fresh fat tail fat.
Cooking method:
1. Cooking stuffing. We wash a piece of lamb, cut off the remnants of tendons and excess films. Cut the flesh and tail fat into large pieces, chop, passing through the smallest mesh in a meat grinder. Next we twist the onion sliced into slices. Season the minced meat with pepper, add a little salt, spices and chopped dill.
2. Knead the meat mass well, and then forcefully beat it off on a table or bowl. To make the mass more uniform, beat off should be at least a quarter of an hour.
3. The minced meat is placed in a bag and sent for an hour in the cold so that it is better saturated with spices, and the fat melted from the heat of the hands is frozen.
4. After that, constantly moisturizing the hands with warm water and prying off the parts, apply the minced meat in the form of sausages on skewers. We place them on the grill over hot coals and fry, constantly turning over.
Skewed kebab titram - a special mutton skewer
Ingredients:
• leg of lamb or loin - 1 kg;
• two large onion heads;
• two tomatoes;
• a small head of garlic;
• fresh dill and cilantro - one small bunch each;
• pepper ground in a mortar - 1 tsp;
• a teaspoon of coriander and zira grains.
Cooking method:
1. We cut the meat together with the rib bones into pieces weighing approximately 60 grams. Sprinkle with small salt (1 tsp) and put in an enameled container.
2. Peel the garlic and onion, rinse and cut the tomatoes into large slices. We grind the prepared vegetables with a meat grinder tuned for coarse grinding, along with dill and cilantro.
3. Stir the resulting vegetable mass with meat. Add coriander, zira and black pepper, mix. We place the dishes in a cool place (the general chamber of the refrigerator) for one hour.
4. Marinated meat string six pieces per skewer and fry over hot coals until cooked.
Chubon kebab on a skew - tenderloin skewers
Ingredients:
• beef or lamb tenderloin - one kilogram;
• three large onions;
• a spoonful of salt, zira seeds and the same amount of ground pepper;
• five tablespoons of grape vinegar.
Cooking method:
1. Wash the tenderloin well, wipe it dry and cut into strips from ten to fifteen centimeters, with a width of at least 3 cm. Slightly beat off the pieces and put them in an enameled dish.
2. Sprinkle meat with pepper, salt, add cumin and chopped onion. Pour vinegar and, while stirring, slightly crush the pieces of pulp. We place the load on top and keep it warm for three hours.
3. Before frying, remove the pieces of onion from the meat and string the pieces onto the skewer. We cook over the coals without fire, turning over regularly, until a golden crust is formed.
4. Remove the finished kebab from skewers, cut into slices and serve with tomatoes, cucumbers, or onion gruel with caraway seeds.
Khasip kebab on a skewer - minced meat skewers
Ingredients:
• natural lamb gut or artificial substitute;
• 700 gr. pulp from the thigh of lamb;
• onion - 3 heads;
• a teaspoon of pepper;
• 50 gr. - melted natural butter;
• 200 grams of fat tail fat.
Cooking method:
1. Lamb gut can be purchased on the market from butchers. As a rule, it is already prepared for use, otherwise do it yourself. Cut into long pieces, stretch them through clenched fingers, removing all contents, rinse with running water several times. Turn the gut inside out, sprinkle liberally with salt, and scrape off the entire mucous membrane with the back of the knife blade. Rinse again with water and incubate for a quarter hour in a weak solution of potassium permanganate. Then rinse well and pat dry with a towel.
2. Cut the cleaned intestinal membrane with pieces of at least 15 cm long and a tight rope or tie one end into a knot.
3. Cooking stuffing. Coarsely chopped flesh together with fat tail fat and onion, grind coarsely with a meat grinder or chop minced meat with hatchets. Add a little salted water, season with pepper and knead well.
4. We take prepared pieces of the intestinal membrane and fill them with cooked minced meat over the free edge. Tie the edge of each sausage tightly and carefully string one piece onto the skewers.
5. We place it on the grill, placing it over the coals a little higher than when frying the barbecue, and cook, systematically turning over. So that the shell does not burst, from time to time we lubricate it with ghee.
Skewed kebab - skewers of liver and fat tail fat
Ingredients:
• fresh liver - 600 gr.;
• wheat flour - 300 gr;
• 500 gr. fat tail fat or fresh fat.
Cooking method:
1. Prepare the liver. We rinse many times, removing all seals, and cut the liver into pieces weighing about 15 grams. We cut fat tail fat or lard with the same pieces. Put the liver in a bowl, slightly add and mix.
2. In a dry bowl, pour the flour and mix it with a small amount of ground pepper.
3. Alternately roll the slices of the liver in the flour mixture and immediately string on skewers, alternating with pieces of fat or lard. We fry over the coals until cooked.
4. Serve the kebab gigar, put on a warm plate, sprinkled with pepper and onion with a fine shredder.
Skewered vedana kebab - quail fried over coals
Ingredients:
• six quail;
• 50 gr. melted butter;
• three tablespoons of wheat flour;
• a spoonful of zira seeds ground in a mortar and as much ground pepper.
Cooking method:
1. Place the washed quail carcasses in a large pan, fill with salted water and let it stand for at least a quarter of an hour. Then we get it and put it in a colander, let the bird dry a little.
2. String the carcasses on the skewers and brush them well on all sides with melted butter. Then sprinkle the carcasses with a mixture of zira and black pepper, and then flour.
3. Put the skewers on the grill, prepare quail over hot coals, turning from side to side, until golden brown. When juice appears on the surface of carcasses, these places must be quickly sprinkled with flour.
4. Serve ready-made quail without removing from skewers, laying on a flat plate. Separately served onion rings with caraway seeds or fresh cucumbers and tomatoes.
Skewered balik kebab - fish grilled over coals
Ingredients:
• Beluga or catfish - 1 kilogram of fillet;
• 50 gr. thickened homemade cream;
• red ground pepper.
Cooking method:
1. Fillet of fresh or thawed frozen fish, dip in boiling water and immediately get it. Dry thoroughly, cut into pieces of at least 3 cm wide and string, without squeezing too much, into skewers.
2. Melt the butter, coat it with fish on all sides. Salt and sprinkle with red pepper.
3. Spread on the grill, over red-hot coals. Cook until a uniform golden crust appears on the pieces.
4. When serving, remove the fish from skewers, garnish with a salad of fresh vegetables.
Kebab on a skew - cooking tips and tricks
• When making kebab from liver and poultry (quail), make sure that juice does not flow from them. Sprinkle the places of its appearance with flour, it will help preserve the juiciness of the dish.
• Skewers with minced sausages in the intestinal membrane and liver, place a little higher above the coals than when cooking meat or fish. The natural gut may burst if overheated, and the liver will dry out.
• Avoid flames over the coals, constantly monitor the process and monitor the temperature. Keep in mind that fish and liver require less heat than meat.
